Menu

Eggplant stacks

Prep 5 & 5 &10 min - Cook 40 & 30 & 10 min / Serves 4 - 8 stacks / LoadingBookmark / Print /
  • Details
  • Leave a Comment
  • Related Items

Eggplant stacks look very elegant as a starter for an impressive dinner party and taste just as good as they look.  Be warned it is a labour intensive dish and surely will be a labour of love if you attempt it.  It can also be served as a main dish served with salad and other vegetables.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion – peeled, rinsed, diced finely
  • 2 cloves garlic – peeled, rinsed, crushed
  • 680g / 24oz bottle pureed tomatoes
  • 1/4 cup parsley – washed, chopped finely
  • 2 large eggplants – washed, sliced thinly in round slices
  • 1/2 cup approx. white unbleached flour
  • Olive oil – qty as required for frying eggplant
  • 1 red capsicum – washed, deseeded, grated
  • 16 sun dried tomatoes – sliced 
  • Parsley – washed, to decorate

Check All / Uncheck All

Directions

  1. Prepare all vegetables.
  2. Cook the tomato sauce
    In a medium pot heat 2 tablespoons olive oil.
    Add onion and garlic saute for 5 minutes.
    Add pureed tomatoes mix and bring to the boil, cover and simmer for 35 minutes.
    Add chopped parsley for 5 minutes. Set aside.
  3. Fry eggplant
    In a dish add flour.
    Flour each sliced eggplant on both sides.
    In a large frying pan on medium heat add olive oil to cover.
    Fry eggplant to a slightly golden colour on each side.
    Set aside on absorbent paper.
  4. Prepare stacks for baking
    Preheat fan-forced oven to 180C / 356F.
    On a large baking tray assemble stacks.
    Layer 1 eggplant, 1-2 tablespoons tomato sauce, small amount of capsicum.
    Repeat to make a stack of 4 eggplant slices.
    Place baking dish with 8 stacks into oven for 10 minutes.
  5. Prepare to serve
    Add 2 stacks per plate and garnish with 2 sun dried tomatoes and sprig of parsley. Serve.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Curry prawns with vegetables & rice

Curry prawns with vegetables and rice is a quick and satisfying meal combining tasty curry prawns with a colourful assortment of vegetables. You can save a bit of time by buying cleaned prawns…

Chickpea aioli salad

This is a simple, quick and really tasty side to prepare. Let it rest for at least a half hour before serving however it actually improves with age. It can be kept in the fridge in an…

Trio of roasted capiscum

Roasted capsicums are a beautifully combined in this dish to create a simple flavour with the merging of red, yellow and green capsicums. The sweet taste of the red, the sharp flavour…

Super easy rocket salad with honey

Rocket is not to everyone’s taste. Some find it a bit bitter and the tang is just not worth the try. Give it a chance and you may find that you grow to love this taste. In our household we have a ¾ ratio of likes…

Chicken thigh fillets with zucchini filling

A delicate looking dish with the added moisture of the zucchini filling is quick and easy to prepare. Just a little care is needed when rolling the fillets to keep the filling secured…